PENGARUH KONSENTRASI PEKTIN DALAM SUHU DAN WAKTU PENYIMPANAN BERBEDA TERHADAP KARAKTERISTIK PELEMBAB KULIT
DOI:
https://doi.org/10.31938/jsn.v4i2.92Abstract
Effect of Concentration of Pectin in Different Temperature and Storage Time on Characteristics of Skin Moisturizing
       The use of pectin as a substituent a synthetic material in the manufacture of skin moisturizers can support the reuse of natural ingredients for skin care . This study aimed to obtain optimum concentrations in the preparation of skin moisturizers and to see the characteristics of skin moisturizer with the addition of the pectin concentration . The result showed the optimum concentration of pectin in the preparation of moisturizing the skin with a concentration of 0.05 % with a characteristic appearance ( viscosity ) was most preferably , the pH value of 7.08 ; a specific gravity of 0.98 g / ml ; viscosity of 2229 cP , emulsion stability of 100 % , and there was no microbial contamination in accordance with the standard of quality of skin moisturizers
Keyword:. Pectin, concentration, characteristics, skin moisturizing
Â
ABSTRAK
        Penggunaan pektin sebagai pensubstitusi bahan sintetik dalam pembuatan pelembab kulit dapat mendukung penggunaan kembali bahan-bahan alami untuk perawatan kulit. Penelitian ini bertujuan untuk mendapatkan konsentrasi optimum dalam sediaan pelembab kulit dan mempelajari karakteristik pelembab kulit dengan penambahan konsentrasi pektin. Hasil penelitian didapatkan konsentrasi optimum pektin dalam sediaan pelembab kulit dengan konsentrasi 0,05 % dengan karakteristik penampakan (kekentalan) yang paling disukai, nilai pH 7,08; bobot jenis 0,98 g/ml; viskositas 2229 cP, stabilitas emulsi 100 %, dan tidak terdapat cemaran mikroba sesuai dengan syarat mutu pelembab kulit..
Kata kunci: Pektin, konsentrasi, karakteristik, pelembab kulitDownloads
References
Mitsui. 1997. New Cosmetic Science. Elsevier. NewYork
Ötles. 2004. Acrylamide in Food. Electronic Journal of Environmental, Agricultural and Food Chemistry: 723, 724, 725,726.
Richard ,J .1984. Carcinogenic Effects of Acrylamide in Sencar and A/J Mice. Bull of Cancer Research, 107-111
Rieger, M. 1994. Harry’s Cosmeticology. Ed ke-8. Chemical Publishing Co Inc. New York
Schmitt, W.H. 1996. Skin Care Products. Di dalam: DF Williams and WH Schmitt (Ed). 1996. Chemistry and Technology of Cosmetics and Toiletries Industry. Ed ke-2. Blackie Academy and Profesional. London
[SNI] Standar Nasional Indonesia 164399. 1996. Sediaan Tabir Surya. Badan Standarisasi Nasional. Jakarta
Suryani, A., I. Sailah, dan E. Hambali. 2000. Teknologi Emulsi. Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor. Bogor.
Susanto, T., S. Yuwono. 2001. Pengujian Fisik Pangan. Unesa Press. Surabaya.
Wasitaatmadja, S.M,. 1997. Penuntun Ilmu Kosmetik Medik. UI Press. Jakarta.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2017 Herlina Eva Fitriani, Supriyono Eko Wardoyo, Amry Syawaalz
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
You are free to:
- Share — copy and redistribute the material in any medium or format for any purpose, even commercially.
- Adapt — remix, transform, and build upon the material for any purpose, even commercially.
- The licensor cannot revoke these freedoms as long as you follow the license terms.
Under the following terms:
- Attribution - You must give appropriate credit , provide a link to the license, and indicate if changes were made . You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- ShareAlike - If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.
- No additional restrictions - You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.